Allow me to introduce you to this recipe. We go way back. I first stumbled upon it when browsing The Spice House’s website (which is owned by Bill Penzey’s sister. They’re just a whole family chock full of spice tycoons, I tell ya). At the time, St. Patrick’s Day was right around the corner. I’m not a huge fan of corned beef, unless it’s in hash form. The recipe called for Guinness to be used, so I though it would be a festive alternative to the traditional corned beef and cabbage. I was right, it was a huge hit. I went out with some girlfriends that evening, and when I returned…it had all been consumed by the husband.  And make no mistakes folks, it was a large roast.

Needless to say, it since became my standard pot roast recipe. So much more flavor that your  standard Crock-Pot variety pot roast. Not only that, but I feel like it’s been improved upon by trying out different beers. I had heard wonderful things about coffee-braised pot roasts. So, I thought it would be very interesting to combine the two. Again, boy was I right!

We have  2 oh-so-wonderful local breweries in my area (hey – we don’t have much, but we’ve got good beer by God!). Both happen to make wonderful, rich dark stouts that use coffee in the brewing process. The first is Dogfish Head’s Chicory Stout. If you haven’t heard about DogFish, and like beer, do yourself a favor and try something out. You can find them nationwide, if you look hard enough. The second is Evolution Brewing Company’s Rise Up Stout.  “Evo” started  up about a year or so ago, right here on the Eastern Shore, and have been putting out wonderful craft beers. Chances are if you don’t live in the Chesapeake area, you won’t find them. But, by all means, get out there and explore the beer coolers at your local stores. Lots of great microbreweries are springing up all over the place. I’m sure you could find something near you that is equally as wonderful!

I don’t list potatoes in the recipe, but feel free to add them in with the rest of the other veggies. I usually use red potatoes that I’ve halved.  However, it’s wonderful with mashed potatoes too. You want as much of the gravy as you can get, folks. Enjoy this recipe, I promise you that you won’t miss that corned beef a bit!


  1. Courtney
    Posted March 14, 2010 at 2:10 PM | Permalink

    This looks awesome! I will totally try this for St. Patty’s day this week. 😀

  2. Posted March 14, 2010 at 8:03 PM | Permalink

    Pot roast is good on its own, but with guinness…it takes it to a whole new level. what a great recipe!

  3. Posted March 14, 2010 at 8:46 PM | Permalink

    Great seeing you posting again. I will be trying this for sure. Beer+Crockpot=delicious

  4. Posted March 15, 2010 at 2:17 PM | Permalink

    You’re back!! This sounds like a terrific idea for a roast or corned beef. I’ve never though of using stout before, but I know my husband would love it.

  5. Posted March 15, 2010 at 8:25 PM | Permalink

    Will I get drunk eating the pot roast? ;p
    I have tried making a pasta sauce (bolognese) using beer and swear it was good! The concept is similar, right?

  6. Laura
    Posted March 16, 2010 at 8:08 AM | Permalink

    Totally similar. I’ve been known to put beer in my chili, so I’d imagine it would be fabulous in a pasta sauce. It mellows quite a bit, and just leaves an uber-richness when cooked down!

  7. Posted March 27, 2010 at 7:40 PM | Permalink

    Sounds wonderful! I’ve got a hunk of beef that needs to be used so I’ll be giving it a try in the next few days.

  8. Posted April 7, 2010 at 8:47 PM | Permalink

    Definitely bookmarking this one. I hate the taste of stout just to drink it, but I love cooking with it. Weird, eh?

  9. Posted May 19, 2010 at 11:00 AM | Permalink

    This sounds wonderful, Laurie. This is my first visit to your blog. I found you by chance and had intended only to say hello. I was lured by your earlier posts and stayed far longer than I had intended. I really like your recipes and will stop by as often as I can. I hope you are having a wonderful day. Blessings…Mary

  10. Posted June 19, 2010 at 1:14 PM | Permalink

    I love the idea of adding stout to the roast. I will try this next week and of course I will use my grandmother’s cast iron dutch oven for this. Looking forward to the savory smell from this as it is cooking.

  11. Posted August 7, 2010 at 11:47 PM | Permalink

    Oh yum! Sounds fabulous!

  12. Tina
    Posted August 2, 2011 at 12:49 PM | Permalink

    You sold me on the Dogfish Head…love that stuff! I will most definitely try this recipe out! Thanks!

  13. Amber
    Posted January 16, 2013 at 8:02 PM | Permalink

    I made this the other night for the first time. Omitted the cabbage and made with mashed Yukon golds. Oh. My. Goodness. Heaven in my mouth!

    • Laura
      Posted January 16, 2013 at 10:06 PM | Permalink

      So glad you enjoyed it. It’s one of our favorites too!

  14. Natalie
    Posted October 24, 2013 at 1:09 AM | Permalink

    This sounds AH-mazing!! Question, have you ever made it in the crockpot? Or would you not recommend it? Thanks!!

    • Posted October 24, 2013 at 11:50 AM | Permalink

      I’m sure it would be fine in the crockpot as well.

2 Trackbacks

  1. […] A recipe with simple ingredients, nothing too crazy that would stand out too much.  When I saw Tide and Thyme‘s version, I knew I had found a good place to start.  It was all about the cabbage, which is […]

  2. By Pot Roast with Stout Gravy on January 27, 2015 at 7:17 AM

    […] A recipe with simple ingredients; nothing too crazy that would stand out too much. When I saw Tide and Thyme’s version, I knew I had found a good place to start. It was all about the cabbage, which is one of the most […]

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